Typical fish dishes with Hering, Forelle oder Rollmops(herring, trout or rollmops)

Currywurst mit Pommes frites(Currywurst with French fries)

Traditionelle Schweinefleischgerichte: Schweinshaxe / Saumagen(Traditional pork dishes: pork knuckle / Saumagen)

Maultaschen – a southern German specialty from Baden-Württemberg.

Sauerbraten, Knödel oder Spätzle (Käsespätzle){dumplings or spaetzle (cheese spaetzle)}

Rouladen, Rotkraut und Knödel(Roulades, red cabbage and dumplings)

Königsberger Klopse(Meatballs)

Schnitzel (pork schnitzel) with fried potatoes or potato salad

Kartoffelgerichte aller Art (inkl. Aufläufe){Potato dishes of all kinds (including casseroles)}

Nudelgerichte aller Art (inkl. Aufläufe){Pasta dishes of all kinds (including casseroles)}

Bratwurst, Kartoffeln und Sauerkraut(Bratwurst, potatoes and sauerkraut)

Schwarzwälder Kirschtorte(Black Forest cake) – recommendation for dessert or for drinking coffee.

Vielzahl deutscher Gerichte

Königsberger Klopse (definition) – Königsberger Klopse, also Sour Klopse, Kapernklopse (Capernklopse) are a dish from East Prussia made of cooked meatballs in white sauce with capers. They are named after the former capital and residence city of Königsberg and the word “Klops” for “small dumpling”.

Maultaschen – a culinary specialty and specialty from a part of Baden-Württemberg – namely from Swabia – are bags made of pasta dough with a basic filling of sausage meat, onions and soaked rolls. Or a purely vegetarian filling with cheese and spinach and a specialty of Swabian cuisine. The Swabian Maultaschen have been protected by the EU of their designation of origin since 2009 and fall into the “Protected Geographical Indication” class. For the sake of historical truth, even according to a widespread view, one must assume that the Maultaschen could only be a successful Swabian imitation of well-known Italian pasta such as ravioli and tortellini.


Rouladen – beef roulade or beef roulade is a traditional wrapped meat dish, especially in Germany, Austria, Poland and the Czech Republic. Large slices of beef leg are used for the roulades. In many cases, dumplings with red cabbage are served as side dishes. The country of origin of the roulade dishes are Germany and Hungary.


Sauerbraten (made from beef) – (recommended with red cabbage and potato dumplings) – A sauerbraten is a braised roast that has been marinated for several days in a marinade made from vinegar and other ingredients. Sauerbraten is a well-known traditional dish in German cuisine in its various regional variants.

Schweinshaxe – Das Eisbein(Pork knuckle – the knuckle of pork) – also known as knuckle, knuckle or pork knuckle – also called ` ‘Haspel’ in the state of Hesse – is a meat dish. It is a specific part of the pig’s leg. Knuckle of pork is very streaky and surrounded by a thick layer of fat. The meat is very tender and aromatic, but has to be cooked for a long time. The pork knuckle is a very popular dish in the Free State of Bavaria in southern Germany in particular.


Bratwurst – Bratwurst is the name given to various types of sausages made from meat. It is understood to mean sausages that are intended for frying or have been fried. The country of origin is Germany. In two regions the flag for the traditional Bratwurst is held particularly high. On the one hand, there is the widely famous and popular Thuringian Bratwurst. In Bavaria, there is also the well-known Nuremberg Bratwurst (Franconian Bratwurst). By the way, even the tasty curry sausage is sometimes called a bratwurst. In fact, there are also, among others, the Hessian Bratwurst, the Rhenish Bratwurst. The so-called Grobe Bratwurst (also called Hamburger Bratwurst, North German Bratwurst or Rostbratwurst) is a boiled sausage made of pork. The Bratwurst is offered as a menu in the most different variants and flavors. Starting from spaetzle bratwurst casserole, pointed cabbage bratwurst pan or pointed cabbage with sweet potatoes and bratwurst, bratwurst vegetable pan with gorgonzola cream sauce to pasta with broccoli and bratwurst.

In everyday life at the open stall or snack Bratwurst often served with rolls and mustard, or with radish, bread and mustard – as a quick meal in between. As a traditional bratwurst dish, the delicious bratwurst in combination with fried potatoes and sauerkraut is sought after and popular.

Schnitzel – are thinly sliced pieces of boneless meat. In English, the word “schnitzel” always refers to a breaded schnitzel in the style of the Wiener Schnitzel. Typically, the Wiener Schnitzel is a thin, breaded and fried cutlet of veal. It is one of the most famous specialties of Wiener cuisine and the Wiener Schnitzel is extremely popular and sought after in Germany as a special part of the meal. Schnitzels made from other types of meat are also colloquially referred to as such when prepared in Wiener(Viennese) breading. There are many recipes with schnitzel dishes such as: Turkey Schnitzel with banana in delicious curry sauce, Schnitzel au gratin with vegetables or Schnitzel in delicious tomato sauce.

The classic Wiener Schnitzel recipe is best served on Sundays with parsley potatoes or rice.

Herring, trout or rollmops are classic fish dishes in Germany.


The Atlantic herring is one of the most common fish in the world, one of the most important edible fish and belongs to the genus of skipjack. About 57 species of the herring family live in fresh waters.

The best known species among the herring is the Atlantic herring. The main fishing season of the herring runs from June to August. The fatty fish are then particularly tender and tasty and are therefore preferred for the production of matje specialties. Herring are not only found in the North and Baltic Seas, but also in the entire North Atlantic from Norway and Greenland to the coasts of North Carolina (USA).

Today, herring and herring products account for about one fifth of the fish supply in Germany.

Trout, as a speciality and specialty among fish dishes, is also considered popular and sought-after. Trout is a species of fish from the salmon family. It is found in the Atlantic, North and Baltic Seas, from Spain to Iceland and western Russia, as well as in many adjacent rivers and lakes in Europe. There are, of course, countless recipes and ways of preparing trout.

Trout, crispy fried or trout miller style is traditionally fried with flour in butter – example of a successful dish.

Trout recipes: grilled, baked or fried as a delicious dish. Trout can be pan-fried, steamed or baked in the oven.

Also popular among fish gourmets is the rollmops dish. A rollmop is a herring rag (or herring fillet) into which a filling is rolled and which is skewered with a wooden or plastic stick. The filling rolled in it usually consists of vegetable additions such as cucumbers, onions, spices and does not exceed 20 percent of the rollmops weight. Rollmops is considered a specialty of Berlin cuisine and is said to have originated in Berlin – as did the term. A major contribution to the general spread of rollmops in German cuisine came from the long-distance railroad network that developed in the 19th century, which made it possible to transport fish pickled in wooden barrels from the North Sea and Baltic coasts to inland areas.

Potato dishes such as casseroles, fried potatoes or potato salad have become an indispensable part of our German cuisine. But potato dishes with plenty of frying fat, cream or cheese quickly turn the beloved potatoes into a calorie trap. That doesn’t have to be the case – it’s easy to cook light potato dishes with lots of flavor from potatoes that are actually suitable for dieting.

Not only as a dessert, but also at the best time for drinking coffee, the Black Forest gateau is considered a culinary specialty. Black Forest cake is simply one of the most popular classic recipes. A Black Forest cake is a cream cake that has spread since the 1930s, especially in Germany, and over time it has become the most popular German cake. Today it is considered the classic German cake and is known all over the world.

Main ingredients are chocolate cake, sour cherries, whipped cream and kirsch. The exact origins are unclear, they are not necessarily to be found in the Black Forest – the popular low mountain region in Baden-Württemberg (southern Germany). Nevertheless, this region ultimately gave its name to this particular delicacy.

Various theories and assumptions exist for the origin of the name.

The black chocolate rasp topping could have led to the name, as it is reminiscent of the dark forest like the Black Forest.

The ingredient Kirschwasser could have led to the name, as this is produced mainly in the Black Forest.

It is also possible that the name of the cake is based on the colors of the Frauentrachtmit Bollenhut from the Black Forest.

In 1934, the Black Forest gateau was mentioned in writing for the first time. In 1949, the Black Forest gateau was just 13th most famous cake in Germany.

After that, however, its popularity developed rapidly. Today, it is the most famous and popular cake in Germany and is known almost everywhere in the world. However, in many countries at least individual components are replaced by local ingredients or the alcohol is omitted.

Currywurst – Currywurst is a dish of fried or other boiled sausage served whole or sliced with a tomato-based sauce and curry powder or with a curry ketchup. It is considered part of the German cuisine. Served since the post-war period, the dish is known mainly in snack gastronomy. It is also a popular offering in German company cafeterias and is also available as a ready-made meal for private households.

In Germany, more than 800 million curry sausages are consumed annually. Independent of this, sausages in which curry powder is included as an additive in the sausage meat are also referred to as curry sausages.

Currywurst in combination with French fries is the most popular canteen food in Germany for the 28th year in a row in 2020.

According to popular belief, currywurst originated in Berlin in the aftermath of World War II. The caterer Herta Heuwer, who had been running a snack stand on the corner of Kantstrasse and Kaiser-Friedrich-Strasse in Berlin’s Charlottenburg district since the summer of 1949, claimed to have invented the typical curry sausage sauce in September 1949, served it with fried sausage and thus invented the currywurst. She later provided her business with addresses such as “1st curry sausage roastery in the world” and “A Berlin specialty invented by us” and in 1959 officially registered the word-picture trademark “Chillup” for her sauce – a contraction of chili and ketchup. Thus, her culinary “invention” was registered with the German Patent Office.

According to Heuwer’s account, the widely known, internationally operating company Kraft unsuccessfully applied to her for the recipe and trademark rights. In her old age, she made several television appearances and was celebrated as the “inventor of the currywurst. The German Currywurst Museum, which opened in Berlin in 2009 and ran until 2018, followed this view.


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